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chef&hotel 77

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Edición abril - mayo 2014 con temas como: Hotel Boutique Castillo Rojo, la casona de la Plaza Mori se abre al turismo; Chef César Palomeque, Italia sublime en Da Carla; Restaurant La Fabbrica, comida italiana al compás del jazz; Identità Golose, inteligente y codicioso; Brasserie Petanque, Comida sencilla con aires parisinos; Chef Iwao Komiyama, sushi con estilo latinoamericano; Hotel Sheraton Montevideo, un clásico cosmopolita; Colmado Coffee & Bakery, sencillo, y a la vez una experiencia genial; Carta Restaurant Arola, volviendo al origen de las tapas, etc.

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